“Yup, uh hum, yup, uh hum.” That’s me talking to this salad. Wowza, this is awesome. I love avocado so pureeing it into a salad dressing and drowning greens with it is right up my alley. This salad is fantastic and the smoky chickpeas add some awesome umami. I leave out the potatoes because I’m not a fan but I can imagine that they would really add some bulk to this salad and make it heftier meal.
SALAD AND CHICKPEAS
- 1 1/4 lb red potatoes, cut into 3/4-inch chunks and steamed for 10 minutes
- 2 teaspoons olive oil
- 1 can chickpeas, rinsed and drained (or 1 1/2 cups cooked from scratch)
- 2 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 1/2 cup thinly sliced red onion
- 1/2 cup cucumber, sliced into thin half-moons
- 12 oz romaine lettuce
- handful of arugula (optional)
- 2 tablespoons nutritional yeast
AVOCADO RANCH DRESSING
- 2 cloves garlic
- 1 ripe avocado
- 1 cup vegetable broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 3/4 teaspoon salt
- 1/4 cup chopped fresh dill
- Prepare your steamer, then add the potatoes and steam for 10 minutes, or until tender. To cool, instantly, you can dunk them in an ice bath the moment you remove them from the steamer; otherwise just set aside in a colander and refrigerate when they stop steaming.
- Now prepare the chickpeas. Preheat a large pan over medium heat and add the oil. Sauté the chickpeas in the oil for 5 minutes or so, until they’re slightly browned. Turn off the heat. Drizzle in the tamari and liquid smoke and roll the chickpeas around to coat completely. Taste the chickpeas for smoke and saltiness and adjust as necessary. Let them cool in the pan.
- When the potatoes and chickpeas are cool, mix the onion, cucumbers, and lettuces in a very large bowl with about 1 cup of the dressing and the nutritional yeast. Use tongs (or your hands) to get everything coated completely. Toss in the potatoes. Top with the chickpeas and serve.